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make your own bacon?

 
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Burnt Endz
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Joined: 01 Oct 2010
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Location: Haslet, TX

PostPosted: Sat Jan 10 15 6:23 am    Post subject: make your own bacon? Reply with quote

Anyone ever attempt?
If so, what was your process? I'm putting the smack down on some hogs on our land and want to try smoking some bacon.

I have a few questions if anyone has done it before?

Where exactly is that cut located? At the end of the ribs? I think I saw a guy remove the pork belly and he described how to remove the teets too. Hopefully I can say that? lol
So I guess in that general vaccinty?
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ComradeQ
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Joined: 05 Jul 2012
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Location: Toronto, ON, Canada

PostPosted: Sat Jan 10 15 7:17 am    Post subject: Re: make your own bacon? Reply with quote

Burnt Endz wrote:
Anyone ever attempt?
If so, what was your process? I'm putting the smack down on some hogs on our land and want to try smoking some bacon.

I have a few questions if anyone has done it before?

Where exactly is that cut located? At the end of the ribs? I think I saw a guy remove the pork belly and he described how to remove the teets too. Hopefully I can say that? lol
So I guess in that general vaccinty?


There are numerous cuts for bacon ... in the UK the cut includes loin with fatcap and a 3" tail of belly. In NA we use the whole belly which includes the meat from the spare ribs. You can treat the whole cut as a belly and slice for bacon. I like to do both, belly for my streaky North American bacon and loin with belly for my British style rashers (amazing cut for those that may not know it, makes great bacon!!) Here is my batch I did for Christmas ...



Got honey bacon, maple bacon, and english bacon in there as well as my new recipe for black forest bacon (so good!) Id be happy to help you with recipes if you need too.

For cuts check out this: http://d3hj244ay8zo5a.cloudfront.net/wordpress/wp-content/uploads/2013/10/pork-cuts.jpg
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Smokin Mike
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Joined: 02 Dec 2008
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PostPosted: Sat Jan 10 15 8:46 am    Post subject: Reply with quote

Take a gander in the cured meats section and you'll see quite a few posts on the subject

http://www.thesmokering.com/forum/viewforum.php?f=53
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SoEzzy
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Location: SLC, UT

PostPosted: Sat Jan 10 15 9:21 am    Post subject: Reply with quote

I like to use HiMountain Buckboard Bacon Cure!

It does 25lbs of meat, you can use it for either pork belly, pork loin or pork shoulder, it cures 1/4" per side per day, or 1/2" through the deepest part of the meat. A pork butt will take 8 - 10 days to cure fully.
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Bedlam BBQ
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Joined: 31 Aug 2006
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Location: Broken Arrow, OK

PostPosted: Tue Jan 13 15 10:45 pm    Post subject: Reply with quote

SoEzzy wrote:
I like to use HiMountain Buckboard Bacon Cure!

It does 25lbs of meat, you can use it for either pork belly, pork loin or pork shoulder, it cures 1/4" per side per day, or 1/2" through the deepest part of the meat. A pork butt will take 8 - 10 days to cure fully.


That makes some of the best stuff! But I liked it more back when pork butts were $.99/lb. This past summer I was paying $2.99/lb for pork butts so it would have been some pretty expensive buckboard bacon. I haven't checked lately on the price -- hopefully they have come down some.
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SoEzzy
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PostPosted: Wed Jan 14 15 12:16 am    Post subject: Reply with quote

$1.68 / lb at Sam's club last week on the case price, or about $110 per case.
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Bedlam BBQ
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PostPosted: Wed Jan 14 15 5:19 am    Post subject: Reply with quote

That's not a bad price, but I may have to hold out a little longer and let it come down more.
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Burnt Endz
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Joined: 01 Oct 2010
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Location: Haslet, TX

PostPosted: Wed Jan 14 15 11:24 pm    Post subject: Reply with quote

SoEzzy....are you talking about bacon already packaged and sliced...or are you talking about buying actual pork belly and doing the rest yourself?
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SoEzzy
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PostPosted: Thu Jan 15 15 2:12 am    Post subject: Reply with quote

The $1.68 was the case price for pork butts, at the moment pork belly's by the case are $2.79 / lb, so I'd be more likely to make buckboard bacon out of butts, even loins are cheaper than belly's at $1.74 / lb!

On the other side of the price option, I have just ordered 2/3 rds of a case of pork bellys, (a Xmas pressie to the family), myself and a couple of friends will share 2 cases, they will be in next Monday.
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